"Ice Cream Time" recipe by Enzsöl Balázs

Discover the hazelnut gelato by Enzsöl Balázs, crafted to creamy perfection using Martellato’s Brick, the silicone stick molds and Ice Tube the pop-sicle molds. A refined recipe that blends technique and design for an irresistible result.

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"ICE CREAM TIME"

Almond Inspiration Ice-Cream

Ingredients:

Valrhona Almond Inspiration 360 g

Milk 2,8% 1360 g

Powdered milk 0% fat 63 g

Caster sugar 89 g

Atomized glucose 120 g

Stabilizer/emulsifier 8 g

Procedure:

Pour the milk into your cooking pot. At 85°F (30°C), add all the dry ingredients. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). At 105°F (40°C), incorporate the chocolates. To improve your emulsion, pour the hot mixture onto the couverture little by little, and mix it in an electric mixer until it emulsifies completely. If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours. Mix in an electric mixer and churn at between 15-20°F (-6°C to - 10°C). Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).

Coating

You may decide to complete your recipe for making ice cream on a stick by using a milk chocolate

coating.

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Would you like to know more about Ice Cream mould? Click the bottom to discover all models.

Discover the Ice Cream line

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About

Balazs Enzsol is a renowned Hungarian pastry chef celebrated for his modern, artistic desserts. He travels the world sharing his innovative techniques, designs custom silicone moulds, and crafts extravagant creations that push pastry boundaries. His work combines bold flavours with striking visual style, inspiring pastry professionals globally.

“Pastry is an edible art form, where creativity knows no limits.” – Balazs Enzsol